Soba Noodles With Green Onion Broth Food

SOBA NOODLE VEGGIE BOWL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
• Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
• Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

EASY SOBA NOODLES

Steps:

• Bring water to a boil and cook the soba noodles according to the package, (just slightly on the al dente side). Drain in cool water to remove gluten and starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey). Set aside.
• Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
• Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
• Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
• Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.

SOBA NOODLES WITH GREEN ONION BROTH

Steps:

• Cook soba noodles according to package directions, drain and rinse with cold water.
• Bring chicken broth, dry sherry, sugar, soy sauce, ginger and about 3/4 of the green onions to a boil. Simmer while the egg is cooking.
• Beat eggs in small bowl with a dash of soy sauce. Cook egg pancake in a covered omlette pan sprayed with Pam. Cut into slices.
• Arrange some noodles and egg slices in an individual serving bowl and garnish with some of the remaining green onions. Cover with broth. Sprinkle hot pepper flakes on if desired.

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER

Steps:

• First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
• Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
• Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
• Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
• Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.

GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY

Steps:

• Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
• In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
• Decrease the heat to low and simmer for 20 minutes.
• Strain the liquid discarding the solids, and return the broth to the pot.
• Season with salt and keep warm over low heat.
• In a frying pan over med-high heat, warm the oil.
• Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
• Return the broth to a boil and add the soba noodles.
• Cook, stirring occasionally, for 4 minutes.
• Add the bok choy, mushrooms and soy sauce and stir to combine.
• Serve, garnished with the dark green onions slices.
• Pass the hot sauce at the table.